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2018-06-28
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After spending two weeks in Canada, I really missed dim sum! So, boyfriend and I just randomly picked a place. Choi Fook is a mainstream Chinese restaurant. With restaurants throughout the city, the one in Causeway Bay is really nicely decorated as it is geared for wedding banquets.Menu is in English and Chinese. Though there is a few "specials" that are in Chinese only but it's mostly just noodles and stuff. It's the in form of a check off piece of paper.The two of us ordered a lot of dim sum.
Menu is in English and Chinese. Though there is a few "specials" that are in Chinese only but it's mostly just noodles and stuff. It's the in form of a check off piece of paper.
The two of us ordered a lot of dim sum. We've been away from Hong Kong for a while, eating nothing but greasy burgers and steaks. We were starved for Chinese!
The beef steamed rice rolls were ok. Wrapping was not too thick and not so thin it fell apart. Filling had that slight bounce you get when eating beef at Chinese restaurants.
Har gao had several chunks of fresh shrimp. The skin was super sticky and clung to our chopsticks and well ... every where.
These were steamed buns with molten egg custard. Seriously yum. The filling just flowed out like lava. The bun was a fluffy enough.
The braised chicken feet were pretty good. The sauce was savory and not too salty. There were chunks of pumpkin on the bottom so it really soaked up all the sauce.
The tripe was tender and it oddly tasted like the sauce used in the chicken feet. There were some potatoes found underneath but they weren't cooked well through so was a bit on the crunchy side.
We saw something we hadn't heard of so decided to try it. Steamed layered almond cake. Yeah ... pass on this one. It was bland with no almond taste. Yes, there were slivers of almonds on top but it was pretty tasteless.
Pan fried char siu bao. I wish we ordered the regular. These were just plain greasy. The char siu filling wasn't that good as well. It just wasn't savory enough.
We saw some cute dim sum items so got this. Swan shaped baked dumplings with mushroom and a quarter piece of abalone. The body was a flaky soft puff pastry. The filling was decent enough. The head, on the other hand, was chewy and tasted like cardboard.
Beancurd rolls filled with beansprouts and pork were a bit on the greasy side. I guess I expected it as it was pan fried and bean curd really soaks up all the oil. But it was literally drenched in oil.
While browsing the dim sum list, boyfriend noticed they had baked tapioca pudding with taro paste. A very tiny little portion. There wasn't a lot of taro paste filling but the tapioca pudding was not too sweet yet had a hint of coconut flavor.
Some of the dim sum was ok. Some not so great. Service was fine and food came out fast. Place was clean and it seemed popular with the seniors. It came out to around $400. For that price, we could have gone elsewhere for better dim sum.
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